Spectrophotometric flow-injection determination of total reducing sugars exploiting their alkaline degradation

Periodate oxidation and its contribution to instrumental methods of micro-analysis—A review

“…The determination of total reducing sugars by periodate oxidation in FIA system was not able to produce linear analytical curve because reducing sugars of different nature react at different rates; however, linear analytical curve was obtained by alkaline degradation [61].…”

An Automated Multicommuted Flow Analysis Procedure for Photometric Determination of Reducing Sugars in Wine Employing a Directly Heated Flow‑Batch Device

“…This temperature is lower than those reported in the literature, i.e., between 60 and 98 °C. 5,6,11,12,15,17 In the current work, sample aliquots are inserted into the cavity of the flow-bath chamber device, so the heat transfer is direct from the metallic surface to the solution. Previous studies employed water baths, and the sample aliquots flowed through reaction coils immersed in hot water, thus the heat transfer to the sample bulk was less efficient than that in the current work.…”

“…In these reports, the temperature range varied from 60 5,6,16 to 98 °C, 11,12,17 except one extreme case in which the temperature of the water bath was set at 110 °C. 13 In this case, the flow system manifold included long reaction coils (150 and 450 cm), followed by a cooling water bath (40 °C) and a debubbling device, considerably increasing the complexity of the flow system hardware.…”

“…When gas bubbles are pushed through a flow cell by the carrier stream, disturbances in the analytical signal can occur, thus impairing the precision of measurements. A number of methods have been adopted to overcome this problem, e.g., boiling all solutions in a water bath prior to use, 2 cooling by coupling an ice bath to the flow system, 7 the use of bubble-removing devices, 11,12,16,17 and the use of a closed vessel coupled to a tap water stream. 10 In order to assure analytical signal integrity, these devices were positioned into the flow system network before the input of the flow cell, thus decreasing the flexibility of the flow system.…”

Simultaneous determination of glucose, fructose and lactose in food samples using a continuous‐flow chemiluminescence method with the aid of artificial neural networks

“…Other methods for determining reducing sugars involved the derivatized reaction of sugars, in which the sugar carbohydrates first condense to furfural or its derivatives in strongly acidic media and then react with aromatic or heterocyclic compounds, and the produced derivative of the reducing sugars can be analysed by UV-vis spectrophotometry (8,9). Recently, Evandro et al proposed a spectrophotometric determination of reducing sugars, exploiting the alkaline degradation of reducing sugars into brownish solution (10). Jensen and Johnson directly detected all carbohydrates using a pulsed electrochemical method (11).…”